Salmon sushi bowl (chirashi)

I spent my 4th of July in Los Angeles and went to a delicious chirashi bowl restaurant, SweetFin Poke; it was trendy and casual. I got a flavorful kale salad as the base with spicy raw salmon topped with crispy garlic, crispy onions, seaweed, and edamame.

“Chirashi” bowl is a Japanese cuisine; rice topped with raw fish, fish roe and other toppings. It’s very similar to the Korean “bibimbap,” minus the raw fish and with a lot more seasoned vegetables.


Today, I attempted a chirashi bowl. I tried to make it as simple as possible!

Ingredients:

  1. Sushi grade – salmon
  2. Cucumber
  3. Seaweed
  4. Ginger infused with vinegar
  5. Lettuce
  6. Rice
  7. Oyster mushroom
  8. Minced garlic
  9. Olive oil
  10. Soy sauce
  11. Wasabi
  12. Vinegar

Directions:

  1.    Crispy garlic – add a spoonful of olive oil and minced garlic into a pan. Cook garlic at a medium temperature until it becomes tan and crispy.
  2.   Oyster mushrooms – thinly sliced and tossed in olive oil in pan.
  3.   Ingredients. Sushi grade salmon, lettuce, seaweed, sliced cucumber, ginger, crispy garlic, oyster mushroom, rice, soy sauce, wasabi, and vinegar (not pictured).
  4.   Raw salmon (sushi grade) – sliced into a cube shape and lightly tossed with sesame oil.
  5.   Step one. Chopped lettuce and (mix of white and brown) rice as base.
  6.   Added sesame seed oil tossed salmon.
  7.   Added crispy garlic, mushrooms, cucumbers, and seaweed on top. Dash of wasabi on the bowl. Spoonful of soy sauce and vinegar. Vinegar infused ginger is used as a side dish – like a pickle with a good hearty sandwich. 😛

It’s done!


Mix and eat!

Enjoy -j

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